Prawn Biryani - SK Khazana

Ingredients list for Prawn Biryani - SK Khazana

• 600 grams Prawns shelled and deveined
• 3 cups Basmati rice cooked
• to taste Salt
• 4 teaspoons Garlic paste
• 1 teaspoon Turmeric powder
• 1 tablespoon Lemon juice
• 8 tablespoons Ghee
• 2 Bay leaves
• 2 two-inch Stick Cinnamon
• 2 Green cardamoms
• 2 Black cardamoms
• 8-10 Black peppercorns
• 2 Cloves
• 2 teaspoons Caraway seeds (shahi jeera)
• 2-4 Green chillies finely chopped
• 2 teaspoons Ginger paste
• 4 Medium onions sliced
• 3 Medium tomatoes finely chopped
• 2 cups Tomato puree
• 1 1/2 teaspoons Red chilli powder
• 1 1/2 teaspoons Garam masala powder
• 2 teaspoons Biryani masala
• 1/2 cup + tablespoons Fried onions
• 6 tablespoons Fresh coriander leaves chopped
• 6 tablespoons Fresh mint leaves chopped
• 3 tablespoons Saffron milk Gin
• Green chillies slit
• 1 1/2 tablespoons Ginger cut into thin strips

Method

1. Put prawns in a bowl, add salt, 2 teaspoon garlic paste, ½ teaspoon turmeric powder and 1 tablespoon lemon juice. Mix well and set aside for 30 minutes to marinate.
2. Heat 4 tablespoons ghee in a deep non-stick pan. Add bay leaves, cinnamon, green cardamoms, black cardamoms, peppercorns, cloves and caraway seeds and sauté till fragrant.
3. Add chopped green chillies, ginger paste and remaining garlic paste, mix well and sauté for 1-2 minutes. Add onions and sauté till well browned.
4. Add tomatoes, cover and cook till they turn soft and pulpy. Add tomato puree and salt, mix well and cook for 2-3 minutes.
5. Add chilli powder, remaining turmeric powder, garam masala powder and biryani masala and mix well. Add fried onions and mix.
6. Add coriander leaves and mint leaves and mix well. Add the marinated prawns, mix and cook for 4-5 minutes.
7. Transfer half the prawns mixture into a bowl. Spread half the cooked rice over the prawns mixture in the pan. Top with reserved prawns mixture followed by the remaining rice.
8. Drizzle remaining ghee and saffron milk, sprinkle remaining fried onions, remaining mint leaves, sprinkle coriander leaves, slit green chillies and ginger strips. Seal with aluminium foil, keep the lid over the foil and cook on low heat for 10-15 minutes.
9. Transfer into a serving bowl and serve hot.